The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa L.) as a raw material for gluten-free foods and beverages

BrewingScience

Volumn 60, Issue 9-10, 2007, Pages 118-126

  Zarnkow, M ^a,c   Geyer, Th ^a,b   Lindemann, B ^b   Burberg, F ^a   Back, W ^a   Arendt, E K ^c   Kreisz, S ^a,d  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b Forschungsanstalt Geisenheim   (Germany)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d NOVOZYMES A S   (Denmark)

Author keywords

Gluten free; Malt; Pseudo cereal; Quinoa; Response surface technology

Indexed keywords

CHENOPODIUM QUINOA;

EID: 84861369091     PISSN: 18665195     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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